Carrot cookie cake

Hello everybody!

Easter is just around the corner so here’s a healthy carrot cake recipe for this weekend!

It’s vegan, gluten and dairy free of course!

And I’m telling you everyone loved it!

Ingredients:

  • 1 1/2 cup almond flour
  • 5-6 tbsp of vital proteins collagen peptides
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/3 cup almond butter
  • 1/4 cup coconut oil
  • 1/4 cup pure applesauce
  • 1 flax egg (1 tbsp flaxseed, 3 tablespoons water)
  • 1/2 cup coconut sugar or monk fruit sweetener or any other sweetener
  • 1/4 cup walnuts

Directions:

  1. Preheat the oven to 350 F
  2. Mix together the flax egg, almond butter, coconut oil and apple sauce
  3. Mix in the almond flour, cinnamon, nutmeg, baking powder, and collagen until smooth
  4. Mix in the shredded carrots and walnuts
  5. Bake in the oven for 30 minutes or until cooked through

Coconut cream:

  • 5 tbsp coconut butter (manna)
  • 1/4 cup dairy free milk (unsweetened)
  • 1/4 cup maple syrup or monk fruit syrup for Keto or low carb
  • 1 tsp vanilla extract
  • Pinch of salt

Make sure all of your cream ingredients are at room temperature, it blends more easily especially the coconut butter.

Blend very well till it’s smooth than pour over the prepared crust and freeze it for 10-15 min

Enjoy and you are welcome!

Berry – Rhubarb Crumble Bars (Gluten-free, dairy-free, vegan)

Hello everybody!

The other day I made these delicious and easy dessert, because my husband bought home a bunch of rhubarbs, so it was a must!

This recipe just like all my recipes are easy to make, fast and healthy, and of course gluten-, egg-, dairy- free!

Ingredients:

Crust

2 cups almond flour

2 Tbsp mink fruit syrup

1 Tbsp coconut oil

1 Tbsp water

pinch of salt

1 tsp vanilla

Filling

1 cup raspberries+ 1 cup rhubarb or other berries

1 Tbsp lemon juice

2 Tbsp monk fruit syrup

2 Tbsp chia seeds

Topping

1/4 cup almond flour

1 tbsp coconut flour

1 cup shredded almonds or cashews or both

1/2 cup coconut shreds

1 Tbsp coconut oil

2 tbsp monk fruit syrup (or honey or any liquid sweetener)

Directions:

1 Preheat oven to 350 and line an 8×8 baking pan with parchment paper

2 In a bowl, combine all crust ingredients and stir until completely combined.

3 Flatten into pan and pierce top multiple times with fork to allow air to escape.

4 Bake for 13 minutes and let cool at least 1 hour.

5 While crust is cooling, warm berries, rhubarb, lemon juice, and monk fruit syrup in a saucepan on medium heat.

6 Continually mash with fork until all combined and completely heated through.

7 Turn off heat and add in chia seeds. Stir and let cool completely, putting in fridge after a few minutes.

8 In a food processor, pulse together all topping ingredients until semi-fine. You don’t want to pulse for too long!

9 Once everything is completely cooled, pour berry filling over top of crust.

10 Add topping evenly over top of filling and bake for 15-18 minutes at 350F or until golden brown.

11 Let cool before eating.

12 Enjoy!

Raw vegan caramel slices

Ingredients:

Base:

  • 1 cup large juicy dates
  • 1 cup walnuts

First layer

  • 2 cups raw cashews
  • 1/2 cup full fat coconut milk
  • 2 tablespoons honey or other sweetener
  • 3 tablespoon of coconut oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon juice

Caramel layer

  • 2 tablespoons coconut oil
  • 2 tablespoons almond butter (peanut or any other nut butter works)
  • 2 tablespoons honey (maple syrup or other liquid sweetener)
  • 1 teaspoon vanilla extract

Topping

  • Melted dark vegan chocolate

Directions:

Crust:

  1. add all crust ingredients into the food processor, mix it till all ingredients form a paste
  2. Press the mixture into an 8×8 inch baking dish, lined with parchment paper
  3. Press it into the dish evenly and put it aside

Filling:

  1. Soak the cashews overnight or for at least 4-6 hrs
  2. Drain the cashews and place them in your food processor with the rest of the filling ingredients
  3. Blend until it until it becomes smooth and creamy
  4. Pour half of the cream on your crust and make the caramel layer

Caramel layer:

  1. Pour all ingredients into a small pot and melt it together on a low heat
  2. Sterling continuously for 1-2 minutes
  3. Let it cool down completely, than pour half of the caramel over your filling
  4. Pour over the caramel the other half of the filling than again the caramel and let it cool in the fridge
  5. Meanwhile melt the vegan chocolate
  6. After it cools down pour it over your raw caramel slice, you can also top it with almonds, pecans, or whatever you like
  7. Cool it in the freezer for 2-3 hours
  8. Enjoy!!!

Paleo pumpkin cake

Hello everybody!

It’s almost Halloween so I brought a perfect holiday treat for you, can you guess what’s the main ingredient?

Yes it’s pumpkin 🎃

Ingredients:

  • 3 cups almond flour
  • 2/3 cup sweetener of your choice
  • 1 teaspoon baking powder
  • 1/2 cup cashews butter (or any other nut butter)
  • 1/3 cup coconut oil (or avocado oil or any other)
  • 1/2 cup unsweetened organic pumpkin purée
  • 2 eggs (for vegan use flax eggs)
  • 2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 F
  2. Grease your square baking dish
  3. Mix wet ingredients in a bowl
  4. Than mix dry ingredients in another bowl
  5. Add dry ingredients to wet ingredients
  6. Pour it into your baking dish and bake it for 35-40 min.
  7. Enjoy and welcome!

Healthy lemon bars

Hello everybody, happy Monday!

Today I have for you a dessert that I made at least 10 times over the summer and I never had the time to post this delicious recipe. (Most of the time we ate it before I took a picture of it, to be honest lol)

Ingredients:

For the crust:

  • 1 1/2 cup almond flour (the fine one)
  • 2 tbs coconut oil melted but not hot
  • 2 tbs of honey/ maple syrup/ monk fruit extract syrup (your choice)
  • 1 tsp vanilla extract
  • Pinch of salt

For the filling

  • 4 eggs
  • 1/2 cup lemon juice
  • 1/2 cup honey/ or sweetener of your choice
  • 4 tsp coconut flour

Directions:

  1. Preheat your oven to 350 F
  2. Mix all crust ingredients
  3. Transfer it into an 8 inch x 8 inch pan and use your hand to spread it
  4. Bake the crust for 10 minutes at 350 F

Filling

  1. In a bowl whisk the eggs and add the rest of the ingredients
  2. Whisk it till it’s all smooth
  3. When the crust is done pour over the filling and bake it for another 20 minutes
  4. Let it cool down totally before slicing
  5. Enjoy!

3 ingredients Snickers

Hello everybody!

Today’s recipe is the easiest dessert you have ever made!

Make it, taste it and let me know how you liked it!

Ingredients :

1. Big juicy dates (6-8 pieces)

2. Any kind of nut butter (I used @grounduppdx )

3. Unsweetened dark chocolate

Directions:

1. Cut the dates in half, take the pit out

2. Fill the dates with nut butter

3. Melt the dark chocolate, add some stevia drops if you like

4. Cover the dates with the chocolate

5. Place them in the freezer for 20 minutes

6. Enjoy!

Vegan blueberry banana bread

Hello everybody!

I experimented with a vegan banana bread, because my baby seems to be allergic to eggs 😦

It came out very delicious, so I encourage you to try it!

Ingredients:

  1. 2 ripe bananas mashed
  2. 3/4 cup coconut milk
  3. 1/3 cup melted coconut oil
  4. 1 teaspoon vanilla extract
  5. 1 cup of blueberries
  6. 2 cups oat flour
  7. 2 tbsp ground flaxseed
  8. 1 tbsp baking powder
  9. Pinch of salt

Directions:

  • In a bowl mix together the coconut milk, coco coconut oil, vanilla extract and the ground flaxseed
  • add the oat flour, salt and baking powder
  • Mash the bananas and stir in
  • When all is well combined add the blueberries
  • Scoop the batter into a baking dish with parchment paper and cook it for an hour and 15 min at 375 F or until golden brown
  • Enjoy!